29 November 2011

When you have been blogging for many years there are those kind-hearted bloggers who have shared the journey right along side you. One blogger I would like to call my friend is Lisa of Lisa's Kitchen who hails from my old stomping grounds in Southern Ontario. I have participated in many No Croutons Required events which are spearheaded by Lisa and our friend Jacqueline of Tinned Tomatoes. Even if time does not allow me to participate in as many blogging events as I would like, her event A Celebration of India was not to be missed. It is a culmination of her love for East Indian cooking which she shares on a regular basis through her blog. She has attempted to demistify East Indian cooking for me and there have been many successes throughout this journey.
Forget the mystery of the Taj Mahal, the residence of the Dali Lama or the sacred waters of the Ganges River the true mystery for me has aways been producing outstanding East Indian cooking and the intricate layering of spices. Most Indian dishes are easily constructed but complexly layered. The assortment of mouthwatering recipes for Indian food is simply awe inspiring and for a "newbie" like me rather daunting. It is often said that `variety is the spice of life, and never has a proverb held so true than it does to describe Indian cuisine.

Nowadays I can at least spell asafetida and make paneer but finding most of the exotic ingredients used in Indian cooking is a fruitless safari here in K-town. A while back Lisa of Lisa's Kitchen came to the rescue and sent me a care package of some of her favourite spices and combinations to get me started. This gave me the confidence to skim, saute and sneeze my way through layers of spices, vegetables and meats and demystify East Indian cooking for life. I have looked forward to the day I no longer need to stop for East Indian takeout at one of our local hangouts and can move the cooking and recipe development into my own kitchen. I want to thank Lisa for getting me started , motivating me and developing a life long passion for another cuisine.

One of my favourite ingredients when making East Indian food is paneer. This fresh pressed cottage cheese is not only a special favorite with Northern Indians with its delicate milky flavour but is used all over India to make delicious dishes ranging from curries to desserts. Until now I had to make my own paneer cheese if I wanted to recreate any of my favourite dishes. Imagine how thrilled I was to find ready made paneer at one of our local grocers!! You can use other fresh cheeses if paneer is unavailable such as Mexican or Spanish style fresh cheese which are especially good.

Saag paneer literally means “spinach cheese.” This classic northern Indian dish has become so popular that it's sold here in the frozen food section, but, as always, homemade is best. Since Lisa has a vegetarian blog it seemed only fitting to recreate this dish in my own kitchen. This recipe is the perfect way to ease yourself in to East Indian cooking and open up the gateway, or in my case the flood gates. With a good cookbook, a visit to Lisa's Kitchen and some guidance you can demystify East Indian cooking as well.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Indian food used to intimidate me so much, Val. :-) But over the last few years I've been trying one dish after another, getting braver and braver. I've made paneer before, but your dish has some additions I've never tried. I hope to soon! :-)

Such an interesting post - I honestly haven't done much Indian cooking but I thoroughly enjoy it - and now you have me very intrigued which can be quite dangerous! Thanks for this wonderful sounding recipe!

I LOVE Indian flavors. I have never had paneer though - mainly because I can't get Grumpy to eat Indian food and he hates it when I cook it. He doesnt like the smell of all the spices! He's such a stinker, but I guess you know that. ;)

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.